Optimasi Komposisi Madu Kelulut (Trigona Sp) dan Minyak Zaitun (Olive Oil) dalam Salep
DOI:
https://doi.org/10.32583/far.v12i2.914Keywords:
Kelulut honey, olive oil, optimization, ointment, simplex lattice designAbstract
Madu kelulut (Trigona sp) dan minyak zaitun (Olive oil) telah lama diketahui memiliki potensi farmakologi dalam penyembuhan luka diabetes. Penelitian ini bertujuan untuk mengetahui komposisi optimum kedua bahan tersebut dalam sediaan salep. Tahap pertama orientasi kadar madu kelulut dan minyak zaitun (1:1) dalam salep dengan kadar 5%; 10%; 15%; 20%; 25% dan 30% berdasarkan parameter pH dan viskositas. Tahap kedua optimasi komposisi madu kelulut dan minyak zaitun dengan menggunakan aplikasi Design Expert 13® metode Simplex lattice design. Formula dievaluasi berdasarkan parameter pH, viskositas dan daya hambat bakteri menggunakan S.aureus ATCC 25923. Uji tahap pertama menunjukkan bahwa peningkatan konsentrasi bahan aktif menyebabkan penurunan pH dan viskositas. Hasil uji tahap kedua menunjukkan persamaan untuk parameter pH adalah Y=5,58965(A)+9,25632(B) 4,88017AB, viskositas adalah Y=11502,2552(A)+481,8706(B)+1,318x105AB dan daya hambat bakteri adalah Y=-4,148A+24,409B+15,947AB+72,654AB(A-B). Berdasarkan hasil penelitian diketahui konsentrasi optimum bahan aktif adalah 20% dengan komposisi optimum dari madu kelulut dan minyak zaitun pada perbandingan 0,586 dan 0,414.
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